Sourdough discard pancakes are light, fluffy, and the perfect way to use up extra starter without any long fermentation. These easy discard pancakes come together quickly, cook up golden and tender, and have just a hint of tang that pairs perfectly with butter and maple syrup.
Quick Recipe Overview: Sourdough Discard Pancakes
⏱️ Ready In: About 20 minutes
🍽️ Serves: 4 (8–10 pancakes)
🔥 Calories: ~210 calories per serving (without toppings)
🌾 Main Ingredients: Sourdough discard, flour, milk, egg, butter, baking powder, baking soda
🥗 Dietary Info: Vegetarian; can be made dairy-free with substitutions
💛 Why You’ll Love It: A quick, fluffy way to use sourdough discard with no fermentation required—perfect for busy mornings and beginner-friendly sourdough baking.
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“I followed the recipe and these were the best fluffy sourdough pancakes that I made. I’ve tried many recipes. This one’s the best!” – Julie
Why You’ll Love This Recipe
- Uses up extra sourdough discard: A practical, no-waste way to put inactive starter to good use instead of tossing it.
- Quick, no-ferment recipe: No overnight rest or planning ahead—these pancakes come together fast, making them ideal for busy mornings.
- Long ferment option: if you want fully fermented pancakes, see the notes in the recipe card on long fermenting!
- Fresh milled flour option: Find measurements for using fresh milled soft white wheat flour below.
- Simple pantry ingredients: Made with everyday staples you likely already have on hand, no specialty ingredients required.
- Easy to customize: The base batter works beautifully with add-ins like blueberries, chocolate chips, or a sprinkle of cinnamon.
These sourdough pancakes are fluffy, delicious, and so easy! Pancakes are the perfect first recipe when you’re new at sourdough, and they’re great to keep in your regular sourdough breakfast rotation. Once you’ve mastered easy sourdough recipes like this, you’ll be ready to get creative with sourdough beignets or sourdough cannoli!
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Make Sourdough Pancakes with me in my kitchen!
Key Ingredients
Precise measurements and instructions are available in the recipe card at the bottom of the page.
- Sourdough discard: Unfed, inactive starter adds moisture and a subtle tang without the need for fermentation, making this recipe quick and approachable.
- All-purpose flour: Gives the pancakes structure while keeping the crumb light and tender; no special flour required. I buy my organic flour and grain in bulk from Azure Standard.
- Milk: Helps create a smooth, pourable batter and soft interior; dairy or non-dairy milk both work well.
- Egg: Binds the ingredients together and contributes to fluffy, evenly cooked pancakes.
- Baking powder: Provides immediate lift so the pancakes rise quickly on the griddle.
- Baking soda: Reacts with the acidity of the sourdough discard to enhance rise and create a lighter, fluffier texture.
- Butter or oil: Adds richness to the batter and helps achieve golden, crisp edges during cooking.
Fresh Milled Flour for Sourdough Discard Pancakes
TLDR – I use 1 ⅔ cups fresh milled flour from soft white wheat when making these sourdough discard pancakes for a light, tender texture.
- Best Wheat for Making Sourdough Discard Pancakes: Soft white wheat is ideal for pancakes because its naturally lower protein (gluten) content produces a soft, tender crumb rather than a chewy texture. It behaves similarly to pastry flour, making it perfect for quick breads, pancakes, waffles, and other breakfast bakes. I use Heirloom Soft White Wheat Berries from Azure Standard.
- Flour Ratio: Freshly Milled to All-Purpose: When substituting, use 1 ¼ cups fresh milled soft white wheat flour for every 1 cup all-purpose flour. For this recipe, that equals 1 ⅔ cups fresh milled soft white wheat flour.
- How Freshly Milled Flour Affects Texture and Flavor: Using freshly milled soft white wheat gives sourdough discard pancakes a subtly sweet, lightly nutty flavor with a fluffy, tender interior and soft edges—without making them dense or heavy.
Step-By-Step Instructions for Sourdough Discard Pancakes
Before you begin, preheat a skillet or griddle over medium heat.
Step 1: In a large bowl, whisk together the sourdough discard, sugar, milk, eggs, and vanilla until smooth.
Step 2: Add the dry ingredients (flour, baking powder, baking soda, and salt) and whisk just until combined. Do not overmix.
Step 3: Lightly grease the hot skillet or griddle with butter or oil, then pour about ½ cup batter per pancake onto the cooking surface.
Step 4: Cook until bubbles form, and the edges look set, about 2–3 minutes, then flip.
Step 5: Cook the second side until golden brown and cooked through, another 1–2 minutes.
Step 6: Transfer pancakes to a plate, keep warm, and repeat with remaining batter. Serve warm with desired toppings.
Sourdough Discard Pancakes FAQs
Yes, sourdough discard pancakes are designed to be made with unfed, inactive sourdough starter. The recipe relies on baking powder and baking soda for lift, not active fermentation, making it perfect for using straight-from-the-fridge discard.
This sourdough discard pancake recipe has a very mild tang, not an overpowering sour flavor. The sourdough adds depth without tasting acidic, especially when the discard is fresh.
Sourdough discard pancakes can be easier to digest for some people because the sourdough starter adds organic acids and enzymes. While they are not fully fermented, they still offer more flavor complexity than regular pancakes.
Sourdough discard pancakes use baking powder for lift and baking soda to react with the natural acidity of the sourdough discard. Using both creates lighter, fluffier pancakes with better rise.
Sourdough discard pancake batter is best cooked soon after mixing so the leavening agents stay active. If needed, it can rest briefly in the refrigerator, but extended storage may reduce fluffiness.
Yes, you can long ferment sourdough discard pancakes. Just mix all ingredients except baking powder and baking soda, and long ferment overnight or for a few hours in advance. Right before making pancakes, whisk in the baking soda and baking powder.
Expert Tips
- Do not overmix: Stir just until combined, or the pancakes will be tough.
- Let the batter rest briefly if needed: A short 5–10 minute rest helps hydrate the flour without flattening the rise.
- Cook over medium heat: Too hot and the outside burns before the center cooks through.
- Flip once: Wait for bubbles and set edges before flipping to keep pancakes tall and tender.
- Adjust thickness as needed: If the batter thickens while sitting, add a splash of milk to loosen it.
Need another quick and easy sourdough discard breakfast idea? Try 30 minute sourdough cinnamon rolls next!
Storage
Refrigerator: Store cooked pancakes in an airtight container for up to 3 days.
Freezer: Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
Reheating: Warm in a toaster, skillet, or microwave until heated through.
Best texture: Pancakes are fluffiest when enjoyed fresh, but reheat well for quick breakfasts.
If you love this recipe, please leave a ⭐ 5-star ⭐ rating below! If you have questions or suggestions – drop a comment!
Fluffy Sourdough Discard Pancakes
Ingredients
Equipment
Method
- Before you begin, preheat a skillet or griddle over medium heat.
- In a large bowl, whisk together the sourdough discard, sugar, milk, eggs, and vanilla until smooth.
- Add the dry ingredients (flour, baking powder, baking soda, and salt) and whisk just until combined. Do not overmix.
- Lightly grease the hot skillet or griddle with butter or oil, then pour about ½ cup batter per pancake onto the cooking surface.
- Cook until bubbles form and the edges look set, about 2–3 minutes, then flip.
- Cook the second side until golden brown and cooked through, another 1–2 minutes.
- Transfer pancakes to a plate, keep warm, and repeat with remaining batter. Serve warm with desired toppings.
Nutrition
Video
Notes
- Do not overmix: Stir just until combined, or pancakes will be tough.
- Heat control matters: Cook over medium heat so the pancakes cook through without burning.
- Adjust batter thickness: If the batter thickens while sitting, add a splash of milk to loosen.
- Keep warm if batching: Hold cooked pancakes in a 200°F oven while finishing the batch.
- Storage tip: Leftover pancakes freeze and reheat well, making them great for meal prep.
- Fresh milled flour option: To use fresh milled flour, substitute 1⅔ cups soft white wheat flour for the all-purpose flour in this recipe and adjust liquid as needed for a smooth batter. 1 cup (190 grams) soft white wheat berries = 1 ⅔ cups of flour.
- Long Ferment option: mix all ingredients except baking powder and baking soda, and long ferment overnight or a few hours in advance. Right before making pancakes, whisk in the baking soda and baking powder.
Tried this recipe?
Let us know how it was!About the Author
Welcome to Hopewell Heights, I’m Steph – seasoned sourdough baker, homesteader, homemaker, homeschooling mom of 5, and creator behind this Heritage American food blog. I hope you enjoy my family’s favorite, from-scratch recipes!
Sourdough pancakes are part of our regular breakfast rotation, they’re so quick and easy and I don’t have to plan ahead, everyone loves them!
Highly recommend they were fluffy and delicious
I follow the recipe and these were the best fluffy sourdough pancakes that I made. I’ve tried many recipes. This one’s the best